Method for batch production of espresso coffee

ABSTRACT

The present invention discloses a method for batch production of espresso coffee by preparing ground coffee and water mixture in a pressure chamber, degassing the ground coffee in the pressure chamber, extracting an initial brew from the degassed ground coffee via pressure, and producing a final brew (large batch of espresso coffee) from the initial brew.

CROSS-REFERENCE TO RELATED APPLICATIONS

This Application claims the benefit of priority of U.S. UtilityProvisional Patent Application 63/198,482 filed Oct. 21, 2020, theentire disclosure of which is expressly incorporated by reference in itsentirety herein.

All documents mentioned in this specification are herein incorporated byreference to the same extent as if each individual document wasspecifically and individually indicated to be incorporated by reference.

It should be noted that throughout the disclosure, where a definition oruse of a term in any incorporated document(s) is inconsistent orcontrary to the definition of that term provided herein, the definitionof that term provided herein applies and the definition of that term inthe incorporated document(s) does not apply.

BACKGROUND OF THE INVENTION Field of the Invention

One or more embodiments of the present invention relate to a method forbatch production of espresso coffee.

Description of Related Art

Conventional methods for making espresso coffee are well known and havebeen in use for a number of years. Most espresso coffee is made usingcomplex espresso machines that are extremely costly to purchase,maintain, and operate.

In general, highly skilled and experienced baristas are needed tooperate espresso machines to produce espresso coffee, and highlyspecialized technicians are needed to maintain them.

The steps required in producing a “shot of espresso” usingespresso-machines are well known and documented, but are complex,inefficient, time-consuming, labor intensive, and generate waste. Therequired steps in producing espresso coffee using espresso machines arealso ambient dependent—moisture, temperature, humidity, or pressure, allof which easily impact the final taste, aroma, look, and texture of thefinally extracted espresso coffee. Further, the required conventionalprocessing steps are also very much prone to human errors that introduceinconsistency that negatively impact taste, aroma, look, and texture ofthe finally extracted espresso coffee. In fact, a primary reasonconsistency is difficult to achieve is the flow rate of high-pressurewater through a bed of coffee in a short duration of time. High pressureflow rate of water in combination with a short duration is the cause formultiple variables that negatively impact espresso coffee and in fact,amplify inconsistencies.

Finally, despite all drawbacks, conventional methods for making espressocoffee brew a very small amount of espresso coffee. That is, espressocoffee is commonly expected to be brewed quickly and individually, oneindividual serving at a time.

The steps of grinding roasted coffee for espresso coffee for example,require the use of freshly ground coffee of particular size particulates(or coffee grinds) that must be used fairly immediately to avoidnegative effects of ambient conditions on the coffee grinds.

As is well known, humidity, moisture, temperature, pressure, etc. willimpact the physical properties of the finally ground coffee, even withina very short time-period of about one to two hours.

As a specific example, high humidity or moisture may swell coffee grindsizes whereas a dry and cold environment may actually shrink the coffeegrind size. Unwanted or unintended variations in coffee grind sizeadversely impact the espresso coffee brewing process and the finaltaste, aroma, look, and texture of the espresso coffee.

Further, the coffee grinder machine itself must be recalibrated in termsof grind size commensurate with ambient conditions. The recalibrationprocess of the coffee grinder machine for proper grind size settingbased on ambient conditions is a tedious and iterative process,requiring an experienced barista.

Recalibration generally includes purging and actual grinding andextraction of finally brewed espresso to properly determine the correctsetting of the grind size of the coffee grinder machine based on thetaste, aroma, look, and texture of the espresso coffee brewed as aresult of ambient conditions. Recalibration also leads to further waterwaste, given that water needs to be used to clean and regulate thetemperature of the group head of an espresso machine before and aftereach extraction of espresso.

More specifically, recalibration requires purging of coffee grinds witha first size from within the coffee grinder itself before using a newgrind size coffee in the extraction process for the recalibration. Forexample, after first extraction, once the grind size is readjusted, thecoffee grinder must be purged of any coffee grind of size belonging tothe previous iteration to avoid mixture of two grind sizes. This stepalone generates large waste of freshly ground coffee.

Once undesired coffee grind size is purged, the newly ground coffee withthe newly adjusted size is used in the extraction process forrecalibration of the grinder. The entire process (including purging) isrepeated several times until the proper size grind is achieved,resulting in desired taste, aroma, look, and texture of the espressocoffee.

Accordingly, the grinding steps for conventional methods for makingespresso coffee are required to produce only small, limited quantitiesof ground coffee to facilitate in somehow reducing waste, despite thefact that the grinding steps are complex, time consuming, laborintensive, and wasteful. However, production of small quantities ofground coffee to somehow reduce waste means that the complex, timeconsuming, labor intensive, and wasteful steps of grinding coffee (anditerative recalibrations) are repeated several times per day to meetdemand.

It should be noted that the above issues with respect to grinding stepsare compounded when multiple grinders are used for different types ofcoffees, with each having their respective complex, time consuming,labor intensive, and wasteful iterative steps of grinding coffee (anditerative recalibrations).

The step of tamping ground coffee in an espresso portafilter is yetanother example of an inefficient, time-consuming, and labor-intensiveprocess included in espresso coffee brewing methodology. Tampinginvolves even distribution, leveling, and uniform compaction(compression) at a certain threshold pressure (e.g., at 20 kg/cm² ofpressure) of ground coffee to uniformly remove any air pockets trappedwithin coffee, resulting in the “coffee puck” ready for brewing.

Bad distribution and compaction of ground coffee that is not even,leveled, or uniformly compact within portafilter might lead tochanneling, over extraction, under extraction, or uneven (inconsistent)extraction of brewed espresso due to a variety of reasons. For example,due to water flowing through the least resistive paths through theunevenly distributed, unevenly leveled, or unevenly or non-uniformlycompacted coffee in the portafilter may result in a “watery” brewedespresso coffee.

On the other hand, even if the ground coffee in an espresso portafilteris perfectly even, leveled, and uniformly compact, using too muchcompaction pressure when tamping may result in a brewed espressoextraction that may be too viscous (or too thick) or using too littlecompaction pressure when tamping may result in a brewed espressoextraction that may be watery. Accordingly, as with grinding coffee,tamping coffee also introduces a large number of variables orinconsistencies that negatively impact extraction process, includingdesired taste, aroma, look, and texture of the final espresso coffee.

Accordingly, in light of the current state of the art and the drawbacksto current espresso-based machines and espresso-based coffee brewingmethodologies thereof mentioned above, a need exists for methodologiesfor producing espresso coffee that would completely eliminate therequirement, need, or use for an espresso machine and hence, completelyeliminate any associated operational issues, such as tamping. Further, aneed exists for methodologies for producing espresso coffee that wouldsubstantially eliminate waste of freshly ground coffee during grindingprocess. Finally, a need exists for methodologies for producing espressocoffee that would enable batch production of large quantities ofespresso coffee with limited water and power usage.

BRIEF SUMMARY OF THE INVENTION

A non-limiting, exemplary aspect of an embodiment of the presentinvention provides a method for batch production of espresso coffee,comprising:

-   -   preparing ground coffee and water mixture in a pressure chamber;    -   degassing the ground coffee in the pressure chamber;    -   extracting an initial brew from the degassed ground coffee via        pressure;    -   filtering the initial brew; and    -   repressurizing the filtered initial brew to generate final brew.

Another non-limiting, exemplary aspect of an embodiment of the presentinvention provides a method for batch production of espresso coffee,comprising:

-   -   preparing ground coffee and water mixture in a pressure chamber;    -   degassing the ground coffee in the pressure chamber;    -   extracting an initial brew from the degassed ground coffee using        a first inert gas to pressurize the pressure chamber;    -   filtering the initial brew; and    -   repressurizing the pressure chamber using second inert gas to        generate final brew from the filtered initial brew.

Still another non-limiting, exemplary aspect of an embodiment of thepresent invention provides a method for batch production of espressocoffee, comprising:

-   -   preparing ground coffee and water mixture in a pressure chamber;    -   degassing the ground coffee in the pressure chamber by        pressurizing the pressure chamber with a first gas;    -   extracting an initial brew from the degassed ground coffee by        pressurizing the pressure chamber with a second gas;    -   flavoring the initial brew to generate a flavored initial brew        by pressurizing the pressure chamber with a third gas;    -   filtering the flavored initial brew; and    -   producing a final brew from the filtered, flavored initial brew        by pressurizing the pressure chamber with a fourth gas.

A further non-limiting, exemplary aspect of an embodiment of the presentinvention provides a method for batch production of espresso coffee,comprising:

-   -   preparing ground coffee and water mixture in a pressure chamber;    -   degassing the ground coffee in the pressure chamber;    -   extracting an initial brew from the degassed ground coffee via        pressure; and    -   producing a final brew from the initial brew.

These and other features and aspects of the invention will be apparentto those skilled in the art from the following detailed description ofpreferred non-limiting exemplary embodiments, taken together with thedrawings and the claims that follow.

BRIEF DESCRIPTION OF THE DRAWINGS

It is to be understood that the drawings are to be used for the purposesof exemplary illustration only and not as a definition of the limits ofthe invention. Throughout the disclosure, the word “exemplary” may beused to mean “serving as an example, instance, or illustration,” but theabsence of the term “exemplary” does not denote a limiting embodiment.Any embodiment described as “exemplary” is not necessarily to beconstrued as preferred or advantageous over other embodiments. In thedrawings, like reference character(s) present corresponding part(s)throughout.

FIGS. 1A to 1F are non-limiting, exemplary schematic illustration of amethod for batch production of espresso coffee in accordance with one ormore embodiments of the present invention;

FIGS. 2A to 2F are non-limiting, exemplary flowchart illustration of themethod operations for batch production of espresso coffee shown in FIGS.1A to 1F in accordance with one or more embodiments of the presentinvention;

FIG. 3A is a non-limiting, exemplary illustration of a method for batchproduction of espresso coffee in accordance with one or more embodimentsof the present invention; and

FIG. 3B is a non-limiting, exemplary flowchart illustration of themethod operations for batch production of espresso coffee shown in FIG.3A in accordance with one or more embodiments of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The detailed description set forth below in connection with the appendeddrawings is intended as a description of presently preferred embodimentsof the invention and is not intended to represent the only forms inwhich the present invention may be constructed and or utilized.

It is to be appreciated that certain features of the invention, whichare, for clarity, described in the context of separate embodiments, mayalso be provided in combination in a single embodiment. Conversely,various features of the invention that are, for brevity, described inthe context of a single embodiment may also be provided separately or inany suitable sub-combination or as suitable in any other describedembodiment of the invention. Stated otherwise, although the invention isdescribed below in terms of various exemplary embodiments andimplementations, it should be understood that the various features andaspects described in one or more of the individual embodiments are notlimited in their applicability to the particular embodiment with whichthey are described, but instead can be applied, alone or in variouscombinations, to one or more of the other embodiments of the invention.

For purposes of illustration, method operations or functions or acts areillustrated herein as discrete blocks, where each block within aflowchart may represent both method function(s), operation(s), or act(s)and or one or more elements for performing the method function(s),operation(s), or act(s).

Additionally, all pressures, times (durations), and batch size of finalespresso coffee brew disclosed throughout the disclosure are merelynon-limiting examples and are used based on the pressure chamber sizeand pressure rating of the pressure chamber used. For higher pressurerated pressure chambers, higher pressures (e.g., 150 PSI) may be used,which, in turn, would decrease the amount of time needed for the overallextraction process. In general, use of generally higher pressures andtemperatures at a generally longer durations tend to produce espressocoffee with a greater amount of crema.

One or more embodiments of the present invention provide methodologiesfor producing espresso coffee that completely eliminate the requirement,need, or use for an espresso machine and hence, completely eliminate anyassociated operational issues, including variables associated with flowrate.

Further, one or more embodiments of the present invention providemethodologies for producing espresso coffee that eliminates waste offreshly ground coffee during the grinding process.

Additionally, one or more embodiments of the present invention produceespresso coffee in batch production of large quantities of espressocoffee.

FIGS. 1A to 1F are non-limiting, exemplary schematic illustrations of amethod for batch production of espresso coffee in accordance with one ormore embodiments of the present invention. FIGS. 2A to 2F arenon-limiting, exemplary flowchart illustrations of the method operationsfor batch production of espresso coffee shown in FIGS. 1A to 1F.

First operational act in the process for batch production of espressocoffee is to start with roasted coffee beans.

Optionally, it is preferred to wait a few days (about 1 to 2 days)post-roast to allow for off-gassing of CO₂ and brew within 3-4 weeks ofits roast date. It has been found that after that period the roastedcoffee will begin to lose much of its aromatics and best attributes as aresult of oxidation.

As best illustrated in FIG. 1A, as part of the process for batchproduction of espresso coffee, roasted coffee beans are ground to aselected size. That is, the roasted coffee beans are ground at one ormore grind size to form ground coffee having one or more coffee particlegranulation size.

The present invention may use either a single grind size or multiplegrind size coffee to produce espresso coffee. As detailed below, use ofa single grind size or multiple grind sizes is a matter of taste andhence, the present invention is not limited to either and may use singleor multiple grind sizes.

The use of a single grind size results in a more even hydration,diffusion, quicker saturation, and greater extraction of coffee grindsof the same size during batch production. Further, use of single sizegranulation results in a more even extraction of brewed coffee,eliminating potential over extraction, under extraction, or uneven(inconsistent) extraction of brewed espresso. Accordingly, use of asingle grind size results in more uniform taste, aroma, look, andtexture of the final espresso coffee, without any off tastes. That is,the flavors of a final espresso coffee from a single grind size are moredefined (or dominant) since only a single grind size is used (similar topure orange juice with no added sugar, colors, or flavors where thetaste of orange is dominant).

The use of multiple grind sizes on the other hand, are impacteddifferently during production and hence, provide a less defined, lessdominant “single flavor.” For example, use of multiple size granulationresults in a more uneven extraction of brewed coffee, which maypotentially result in over extraction, under extraction, or uneven(inconsistent) extraction of brewed espresso. Accordingly, use of amulti grind sizes results in a non-uniform taste, aroma, look, andtexture of the final espresso coffee, with some off-taste effects,making the main taste less defined and less dominant. As an example,this would be similar to pure orange juice with added flavors, sugar,etc., making the true taste of real orange in the juice less defined andless dominant.

In the non-limiting, exemplary instance shown in FIG. 1A, the presentinvention uses a well-known, conventional Unimodal grinder 100, withground coffee 102 having a single, uniform grind size of about 300 to500 microns, preferably about 400 microns. Grind sizes provided areapproximations as there will be variability between different coffees,grinders, and total brew times. It should be noted that any grind sizemay be used however, the larger the grind size, the slower the rate ofextraction. Additionally, grind size also impacts the overall taste ofthe final espresso coffee. Further, coarser grind sizes and longer brewtimes reduce opportunity for variability and inconsistency between batchextractions.

The dose of roasted coffee beans to be ground depends on the amount offinally brewed espresso batch size needed. For example, the presentinvention may grind 2 Kg of roasted coffee beans at once, whereas forconventional espresso, only a mere 14 g to 21 g of roasted coffee beansare ground for an individual serving.

It should be noted that since the entirety of the batch is ground atonce, this ensures that there is no coffee wasted in the preparation ofbatch espresso coffee. For best practices, it is preferred to use aslarge of a burr size grinder as possible since the larger the burr set,the more evenly extracted the final batch of ground coffee 102.

As further illustrated in FIGS. 1A and 1B, the roasted coffee beans maybe ground directly into a nylon mesh filter bag 104. Nylon mesh filterbag 104 is well known and conventional—the mesh opening sizes may rangefrom 120 microns to 250 microns.

Optionally, for best practice, temperature T_(GC) of the ground coffee102 inside the nylon mesh filter bag 104 may be measured using atemperature sensor 106. In general, the grinding process adds heat toground coffee 102. Accordingly, temperature T_(GC) of ground coffee 102is measured to determine the appropriate water temperature T_(W) to beused during brewing process so to achieve a generally, overall desiredbrewing temperature T_(B), for example, of about 75 F to 140 F,preferably, above 100 F. For example, assuming that brewing requires anoverall temperature T_(B), if the temperature T_(GC) of the groundcoffee 102 is measured to be too high, then the water temperature T_(W)input into pressure chamber 108 must be lower than T_(B) so that theoverall brewing temperature (T_(B)=T_(GC)+T_(W)) is achieved. On theother hand, if the temperature T_(GC) of ground coffee 102 is too low,then the water temperature T_(W) input into pressure chamber must behigher than T_(B) so that an overall brewing temperature T_(B) isachieved.

A brewing temperature T_(B) of about 75 F to 140 F may be used, andpreferably above 100 F. The present invention has recognized thatbrewing temperature T_(B) above 100 F creates crema with more stableoils and increased production of volatile aromatic compounds, all ofwhich are more desirable. However, any brewing temperature T_(B) may beused during extraction process since the entire extraction process (asdetailed below) is pressure-based, this even includes cold-brewing. Ofcourse, the extraction time must be modified in accordance with theselected brewing temperature T_(B). The lower the brewing temperatureT_(B), the longer the extraction time must be, and the higher thebrewing temperature T_(B), the shorter the extraction time. Selectingthe appropriate extraction time based on brewing temperature T_(B)results in espresso coffee and its crema with the desired taste,texture, aroma, and look.

As best illustrated in FIG. 1C, nylon mesh filter bag 104 with groundcoffee 102 therein is first closed off and sealed at the top end 110 tosecure all ground coffee 102 within, then placed inside pressure chamber108. More specifically, pressure chamber lid 114 may be opened, and thenclosed off and sealed nylon mesh filter bag 104 with ground coffee 102therein placed inside the pressure chamber 108.

It is preferred with ground coffee 102 to have the extraction andbrewing process commence immediately after the grinding process shown inFIG. 1A. Grinding coffee 102 in operation FIG. 1A release CO₂ that wascaptured inside the coffee beans during roasting. Accordingly, groundcoffee 102 should be brewed immediately prior to further off-gassing ofCO₂. As is well known, CO₂ is one of the compounds that very muchcontributes in generating crema in an espresso coffee.

Once positioned inside pressure chamber 108, water 112 may be added,allowing the entire nylon mesh filter bag 104 with ground coffee 102therein to float inside first pressure chamber 108 (best shown in FIG.1D). Ground coffee 102 is therefore in suspension in water during theentire first extraction/brewing process within pressure chamber108—similar to a “teabag” floating in a cup of water. It should be notedthat water may be added to nylon mesh filter bag 104 while insidepressure chamber 108, and then sealed off.

It should be noted that water 112 may be added at selected temperatureTw and a selected flow rate pressure (about 30 to 45 PSI). The selectedflow rate pressure of water 112 will agitate ground coffee 102 floatinginside nylon mesh filter bag 104 in water 112 to thereby facilitate amore uniform, faster extraction.

In general, the ratio of coffee to water for the brew should be about 1g of coffee to 3.85 g of water (1:3.85)—this may vary depending on thedesired strength of the espresso coffee. Given that the coffee to waterratios used are similar to an individual cup of espresso coffee, aminimum 100× increase in dose size also leads to minimum 100× increasein servings. That number increase continues to correlate with batch sizeincrease. It is widely accepted that between 80-140 PPM of minerals infiltered water represents an ideal range with which to brew espressocoffee. However, other PPM water may be used if desired, but will likelyimpact rate of extraction and taste of espresso coffee.

Once water 112 is added via inlet port valve 130 to pressure chamber 108with ground coffee 102 therein, chamber lid 114 of pressure chamber 108may be closed to start the first extraction process as shown in FIG. 1D,with flowcharts 2A to 2C illustrating the method operations. None of theoperations shown in FIGS. 2A to 2F require electrical power.

As illustrated, at operation 116, ground coffee 102 within pressurechamber 108 is degassed. This operation removes all oxygen from groundcoffee 102, facilitating in the removal of off-flavors from the finalbrew due to presence of oxygen. In other words, this process allows foran extraction that prevents the release of volatile aromatic compoundsand odorant molecules until exposed to oxygen, as well as reducingunpleasant tastes introduced through the presence of Oxygen. Removingoxygen increases shelf-life of the final batch brewed as there would beno oxygen to oxidize the final product.

As detailed below in relation to FIG. 2B, an inert gas 118 such as Argon(Ar) when introduced into pressure chamber 108 via an inlet port valve140 displaces all other gases, including oxygen from pressure chamber108 (and ground coffee 102 therein).

As detailed in FIG. 2B, operation 116 of degassing ground coffee 102 iscomprised of operation 142, which is pressurizing pressure chamber 108up to a first pressure using a first gas for a first duration. In thisnon-limiting, exemplary instance at operation 142, using pressure gauge126, pressure chamber 108 is pressurized at 5 to 15 PSI using argon Argas 118 for a duration time of about 1 to 5 minutes. At this stage, bothwater 112 and ground coffee 102 inside nylon mesh filter bag 104experience pressure (symbolized by the illustrated dashed lined arrows128) of about 5 to 15 PSI.

Upon completion of the first duration time determined at operation 120,thereafter, at operation 122 pressure chamber 108 is depressurized,which creates a vacuum inside pressure chamber 108. At this stage, allgases (including Argon) are released from chamber, creating a vacuumtherein with no gases. Only water and coffee remain in pressure chamber108. Pressure chamber 108 may be depressurized using a pressure reliefvalve 124.

Referring back to FIG. 2A, upon completion of operations 116 ofdegassing of ground coffee 102, extraction of degassed ground coffeetakes place at operation 134 to generate a batch of initial brew 136,the details of which are shown in FIG. 2C.

As detailed in FIG. 2C, operation 134 is the extraction of degassedground coffee to generate a batch of initial brew 136. The extraction134 includes operation of 138 of pressurizing first pressure chamber 108at a second pressure using a first gas for a second duration, anddepressurizing first pressure chamber 108 at operation 144.

In this non-limiting, exemplary instance for example, first pressurechamber 108 may be pressurized at a second pressure of about 27 to 30PSI using Argon gas 118 for a duration of about 1 to 2.5 hours atoperation 138. At this stage, ground coffee 102 experiences pressure 128of about 27 to 30 PSI of Argon gas 118. Additionally, pressure chamber108 now includes water, coffee, and Argon gas with no other gases.

During operations 134 the brew temperature T_(B) is gradually reduceddue to heat dissipation from pressure chamber 108. This gradualreduction of brew temperature T_(B) during operation 134 preventsgeneration of unwanted bitter compounds. Accordingly, gradual reductionof brew temperature T_(B) during operation 134 as time passes and heatdissipates results in a batch of initial brew 136 that is “sweeter” intaste.

As indicated above, first pressure chamber 108 may be pressurized at amuch higher pressure 128, for example, at 150 PSI, depending on thepressure rating of the chamber. Use of higher pressures means fasteroverall brew time.

Once desired pressure is reached, Argon gas 118 is shut off via inletvalve 140. Thereafter, at operation 144, pressure chamber 108 isdepressurized using pressure relief valve 124. At this stage, all gases(including Argon 118) are released from pressure chamber 108, creating avacuum therein with no gases. The pressure chamber 108 now includes abatch of initial brew 136. It should be noted that at this stage ofoperation 134, a user may use a taste port 204 of pressure chamber 108to sample the batch of initial brew 136. Taste port 204 may comprise ofa simple one-way valve for allowing egress of initial brew butpreventing ingress of matter (especially air or other gases) intopressure chamber 108.

Referring back to FIG. 2A, batch of initial brew 136 may be decanted atoperation 150 from pressure chamber 108 for further processing. At thisstage, batch of initial brew 136 has a pure, unadulterated taste, aroma,look, and texture of an espresso. However, most general public are notused to this pure taste and hence, the optional flavoring operation 148detailed in FIG. 2D is carried out to allow for introduction ofvariables in the pure taste of batch of initial brew 136 to make it morepalatable (acceptable) to the general public.

FIG. 2D is a non-limiting, exemplary detailed flow illustration of theflavoring operations 148. As illustrated in FIG. 2D, at operation 152,first pressure chamber 108 is pressurized at a third pressure using asecond gas for a third duration. This step adds a “creamy quality” andflavoring to batch of initial brew 136. Thereafter, first chamber 108 isdepressurized.

In this non-limiting, exemplary instance for example, first pressurechamber 108 may be pressurized at a third pressure of about 15 to 30 PSIusing Nitrogen (N₂) gas 154 via inlet port valve 156 for a duration ofabout 10 to 45 minutes at operation 152. At this stage, pressure chamber108 includes water, coffee, and nitrogen gas 154 with no other gases.Upon completion of the duration determined at operation 158, firstchamber 108 is depressurized using pressure relief valve 124. At thisstage, all gases (including Nitrogen 154) are released from pressurechamber 108, creating a vacuum therein with no gases.

It should be noted that if flavoring operation 148 is not performed,then all of its time period (e.g., 10 to 45 minutes for the givenpressure of 15 to 30 PSI) is added to the extraction operation 134. Inother words, the third duration of time in operation 152 would be addedto the second duration of time in operation 138.

Referring back to FIG. 2A, whether flavoring operation 148 is carriedout or not, batch of initial brew 136 is decanted (at operation 150) andthereafter, filtered and moved to second pressure chamber 162, asindicated in operation 165 (shown in FIG. 1E).

As illustrated in FIG. 1E, decanted batch of initial brew 136 isfiltered, resulting in a batch of filtered initial brew 164. Batch ofinitial brew 136 is filtered through 60-to-80-micron filter mesh 166,depending on the oil production or thickness of crema desired. Secondaryfiltration further removes any finer coffee grinds (greater than 60 to80 microns) and extra oils produced due to extraction. As further shownin FIG. 1E, the batch of filtered initial brew 164 is moved into asecond pressure chamber 162. In this non-limiting, exemplary instanceshown, the batch of brew 164 is directly poured into second pressurechamber 162.

Referring back to FIG. 2A, at operation 168, batch of filtered initialbrew 164 is degassed, the detail of which are in flowchart of FIG. 2Eand schematically illustrated in FIG. 1F. As shown in FIG. 2E, degassingoperation 168 of batch of filtered initial brew 164 includespressurizing second pressure chamber 162 at a fourth pressure using afirst gas for a first duration at operation 170, and after firstduration of time (operation 172), depressurizing second pressure chamber162 at operation 174.

In this non-limiting, exemplary instance at operation 170, usingpressure gauge 126, pressure chamber 162 is pressurized at 5 to 15 PSIusing argon Ar gas 118 for a duration time of about 1 to 5 minutes. Atthis stage, batch of filtered initial brew 164 experiences pressure 128of about 5 to 15 PSI of Argon gas 118.

degassing operation 168 removes all oxygen from batch of filteredinitial brew 164 introduced while decanted and exposed to ambient air,facilitating in the removal of off-flavors from the final brew due topresence of oxygen. As before, removing oxygen increases shelf-life ofthe final batch brewed as there would be no oxygen to oxidize the finalproduct.

Referring back to FIG. 2A, upon completion of operations 168 ofdegassing of batch of filtered initial brew 164, re-pressurization ofdegassed, batch of filtered initial brew 164 takes place at operation176 to generate a batch of final brew 178, the details of which areshown in FIG. 2F.

It should be noted that there are many oils produced primarily duringthe operations 134, and by re-pressurizing the finished liquid itself,it helps bring those oils together for a more emulsified finished brewthat has a slight reduction in perceived acidity/sharpness as a result.The “Crema” will appear more viscous as well.

As detailed in FIG. 2F, operation 176 is the re-pressurization processto generate a batch of final brew 178. The re-pressurization 176includes pressurizing second pressure chamber 162 at a fifth pressureusing a first gas for a fifth duration at operation 180, and after apredetermined time (operation 182), depressurizing second pressurechamber 162 at operation 184.

In this non-limiting, exemplary instance for example, second pressurechamber 162 may be pressurized at a second pressure of about 5 to 15 PSIusing Argon gas 118 for a duration of about 5 to 20 minutes at operation180. At this stage, degassed, batch of filtered initial brew 164experience pressure 128 of about 5 to 15 PSI of Argon gas 118.Additionally, pressure chamber 162 now includes batch of filteredinitial brew 164 and Argon gas with no other gases.

Once desired pressure is reached, Argon gas 118 is shut off via inletvalve 140. Thereafter, at operation 184, pressure chamber 162 isdepressurized using pressure relief valve 124. At this stage, all gases(including Argon 118) are released from pressure chamber 162, creating avacuum therein with no gases. The pressure chamber 162 now includesbatch of final brew 178, where it is decanted (operation 188) anddistributed into appropriate containers (e.g., bottles) 190, ready forconsumption as desired.

batch of final brew 178 is espresso coffee that may be used in a varietyof ways, including consumed directly from container 190, heated/aeratedin well-known manner, mixed with alcohol, etc. That is, the espressocoffee in bottle 190 may be shaken and poured into a cup, with espressocrema visible and consumed without any further steps. Alternatively,bottled espresso 190 may be heated in a microwave, may be frothed usingwell known froth mechanisms, or aerated/heated using any well-knownsteam wand machine prior to serving. The espresso coffee within bottle190 may also be used with any other drinks (alcohol or non-alcoholbased), such as an espresso-martini, use in beer brewing, or reduced incooking applications for greater viscosity such as use of a syrup forsoda. It may also be used in cooking or baking, such as in cakes, etc.just as you can use any espresso coffee or used in place for any recipethat calls for a coffee component. It could be used in non-consumableapplications such as soaps or body scrubs. The spent coffee grinds fromthe extraction process could also be used in other applications such ascomposting for gardening.

FIG. 3A is non-limiting, exemplary illustrations of a method for batchproduction of espresso coffee in accordance with one or more embodimentsof the present invention. FIG. 3B is a non-limiting, exemplary flowchartillustration of the method operations for batch production of espressocoffee shown in FIG. 3A. The methodologies illustrated in FIGS. 3A and3B includes similar corresponding or equivalent components, methods,interconnections, functional, operational, and or cooperativerelationships as the methodologies that are shown in 1A to 2F, anddescribed above. Therefore, for the sake of brevity, clarity,convenience, and to avoid duplication, the general description of FIGS.3A and 3B will not repeat every corresponding or equivalent component,methods, interconnections, functional, operational, and or cooperativerelationships that has already been described above in relation tomethods that are shown in FIGS. 1A to 2F but instead, are incorporatedby reference herein.

As illustrated in FIGS. 3A and 3B, in this non-limiting, exemplaryembodiment, batch of initial brew 136 is no longer decanted, but isdirectly piped 200 from first pressure chamber 108 to second pressurechamber 162 through secondary filter 192. Batch of initial brew 136 maybe transferred via pipe or connection 200 to second pressure chamber 162through filter 192 using any number of well-known methods, includingusing pressure differential of first and second chamber 108 and 162 or,alternatively, using a well-known pump. Secondary filter 192 maycomprise of any well-known inline filter with 60 to 80 micron mesh 202filtering capability.

As best shown in FIG. 3B, operations 150, 165, and 168 would no longerbe needed as batch of initial brew 136 is not decanted and is notexposed to air. Instead, this non-limiting, exemplary method providesoperation 196, which moves batch of initial brew 136 directly from firstpressure chamber 108 to second pressure chamber 162 via filter 192,resulting in filtered, batch of initial brew 164.

The optional degassing of batch of filtered initial brew 164 indicatedas operation 198 illustrated in FIG. 3B (detailed in FIG. 2E) is addedto remove nitrogen (N₂), assuming flavoring operation 148 is carriedout.

Although the invention has been described in considerable detail inlanguage specific to structural features and or method acts, it is to beunderstood that the invention defined in the appended claims is notnecessarily limited to the specific features or acts described. Rather,the specific features and acts are disclosed as exemplary preferredforms of implementing the claimed invention. Stated otherwise, it is tobe understood that the phraseology and terminology employed herein, aswell as the abstract, are for the purpose of description and should notbe regarded as limiting. Further, the specification is not confined tothe disclosed embodiments. Therefore, while exemplary illustrativeembodiments of the invention have been described, numerous variationsand alternative embodiments will occur to those skilled in the art. Forexample, as noted above, all pressures provided throughout thedisclosure may be different if a pressure chamber of different rating ofpressure capacity are used. Further, changing the pressure will alsorequire modification in the durations at which pressure is applied. Asanother example, the batch sizes for the various brews, including thefinal brew will also vary depending on the amount of ground coffee andthe commensurate size of the pressure chamber used. For example, in theabove non-limiting examples, 7 Kg of coffee was used with the givenparameters (detailed above), yielding 16 liters of espresso coffee. Suchvariations and alternate embodiments are contemplated, and can be madewithout departing from the spirit and scope of the invention.

It should further be noted that throughout the entire disclosure, thelabels such as left, right, front, back, top, inside, outside, bottom,forward, reverse, clockwise, counter clockwise, up, down, or othersimilar terms such as upper, lower, aft, fore, vertical, horizontal,lateral, oblique, proximal, distal, parallel, perpendicular, transverse,longitudinal, etc. have been used for convenience purposes only and arenot intended to imply any particular fixed direction, orientation, orposition. Instead, they are used to reflect relative locations/positionsand/or directions/orientations between various portions of an object.

In addition, reference to “first,” “second,” “third,” and etc. membersthroughout the disclosure (and in particular, claims) is not used toshow a serial or numerical limitation but instead is used to distinguishor identify the various members of the group.

Further the terms “a” and “an” throughout the disclosure (and inparticular, claims) do not denote a limitation of quantity, but ratherdenote the presence of at least one of the referenced item.

The use of the phrases “and or,” “and/or” throughout the specification(if any used) indicate an inclusive “or” where for example, A and or Bshould be interpreted as “A,” “B,” or both “A and B.”

In addition, any element in a claim that does not explicitly state“means for” performing a specified function, or “step for” performing aspecific function, is not to be interpreted as a “means” or “step”clause as specified in 35 U.S.C. Section 112, Paragraph 6. Inparticular, the use of “step of,” “act of,” “operation of,” or“operational act of” in the claims herein is not intended to invoke theprovisions of 35 U.S.C. 112, Paragraph 6.

What is claimed is:
 1. A method for batch production of an espressocoffee, comprising: providing a pressure chamber; preparing a mixture ofground coffee and water in the pressure chamber; sealing andpressurizing the pressure chamber at a first pressure for a firstduration to degas the ground coffee; depressurizing the pressure chamberto release gas contained therein; extracting an initial brew from thedegassed ground coffee by repressurizing the pressure chamber;depressurizing the pressure chamber; filtering the initial brew toobtain a filtered initial brew; and repressurizing the filtered initialbrew to generate a final brew.
 2. The method for batch production of theespresso coffee as set forth in claim 1, wherein: preparing the groundcoffee and water mixture in the pressure chamber includes: grindingroasted coffee beans at one or more grind size to form the ground coffeehaving one or more coffee particle granulation size.
 3. The method forbatch production of the espresso coffee as set forth in claim 2,wherein: a single grind size of one or more grind size is approximately200 microns to 1000 microns.
 4. The method for batch production of theespresso coffee as set forth in claim 1, wherein: the ground coffee isground directly into a mesh filter bag.
 5. The method for batchproduction of the espresso coffee as set forth in claim 4, furthercomprising: measuring a temperature of the ground coffee.
 6. The methodfor batch production of the espresso coffee as set forth in claim 4,comprising: positioning the mesh filter bag containing the ground coffeewithin the pressure chamber; adding water to the pressure chamber;sealing the pressure chamber; and agitating the water and mesh filterbag containing the ground coffee within the pressure chamber.
 7. Themethod for batch production of the espresso coffee as set forth in claim1, wherein: extracting the initial brew from the degassed ground coffeeincludes pressurizing the pressure chamber at a second pressure using afirst gas for a second duration; and depressurizing the pressurechamber.
 8. The method for batch production of the espresso coffee asset forth in claim 7, further comprising: flavoring initial brew beforefiltration.
 9. The method for batch production of the espresso coffee asset forth in claim 8, wherein: flavoring includes pressurizing thepressure chamber at a third pressure using a second gas for a thirdduration; and depressurizing the pressure chamber.
 10. The method forbatch production of the espresso coffee as set forth in claim 9,wherein: the generating of the final brew includes: pressurizing asecond pressure chamber at a fourth pressure using a first gas for afourth duration; depressurizing the second pressure chamber; anddecanting final brew into a plurality of containers.
 11. A method forbatch production of an espresso coffee, comprising: preparing a mixtureof ground coffee and water in a pressure chamber; sealing andpressurizing the pressure chamber to degas the ground coffee in thepressure chamber; extracting an initial brew from the degassed groundcoffee using a first inert gas to pressurize the pressure chamber;depressurizing the pressure chamber; filtering the initial brew; andrepressurizing the pressure chamber using second inert gas to generate afinal brew from the filtered initial brew.
 12. The method for batchproduction of the espresso coffee as set forth in claim 11, wherein: thefirst and the second inert gases are argon.
 13. A method for batchproduction of an espresso coffee, comprising: preparing a mixture ofground coffee and water in a pressure chamber; degassing the groundcoffee in the pressure chamber by pressurizing the pressure chamber witha first gas; depressurizing the pressure chamber; extracting an initialbrew from the degassed ground coffee by pressurizing the pressurechamber with a second gas; depressurizing the pressure chamber;flavoring the initial brew to generate a flavored initial brew bypressurizing the pressure chamber with a third gas; depressurizing thepressure chamber; filtering the flavored initial brew; and producing afinal brew from the filtered flavored initial brew by pressurizing thepressure chamber with a fourth gas.
 14. The method for batch productionof the espresso coffee as set forth in claim 13, wherein: the first, thesecond, and fourth gases are inert gases.
 15. The method for batchproduction of the espresso coffee as set forth in claim 13, wherein: thethird gas is Nitrogen.